A Guide to Korean Barbecue

Samgyeopsal is pork belly. You can see the layers of fat and lean meat, which make it rich, savory, and juicy. It is one of the most common items you will find at Korean barbecue restaurants. Because it releases a lot of fat, many places also grill kimchi or garlic alongside it.

Pork Neck Grilling is the neck cut of pork. It has less fat than pork belly and a firmer bite. If it is grilled too long, it can become dry, so at restaurants where staff do the grilling, they often control the timing for you.

Galbi refers to meat around the ribs. It may be beef or pork. If the menu lists items such as Pork Ribs or Grilled Short Ribs, it is easier to tell which kind you are ordering. Many galbi dishes are marinated, usually with a sweet-and-salty soy sauce base.

Chadolbagi is a thinly sliced beef cut. It cooks very quickly once it hits the grill. If you leave it on too long, it can turn tough, so it is best to eat it as soon as the color changes. Pork Jowl is a specialty cut from around the pig’s neck, with fine marbling and a springy texture.

At Korean barbecue restaurants, meat is usually ordered by the inbun (인분, serving). Inbun means the amount for one person, but the actual quantity varies by restaurant. Many places require an initial order of at least two servings, while some allow extra orders one serving at a time.

• “samgyeopsal i inbun” (삼겹살 이 인분, “two servings of Samgyeopsal”) means two servings of Samgyeopsal.
• “modeum” (모둠, “assorted”) means a mixed set of several cuts.
• “yangnyeom” (양념, “marinated”) means meat that has been marinated in sauce.
• “saeng” (생, “fresh”) or “saeng gogi” (생고기, “fresh meat”) is used to mean unmarinated meat.
• “chuga” (추가, “extra”) means ordering more.

If your group is small or you want to try several cuts, it is better not to order too much at the start. Once meat has been grilled, it is hard to leave it, and it keeps cooking on the hot plate. Many places refill side dishes for free, but some menu items or vegetables may carry an extra charge. If you need more, you can ask, “ripil doenayo?” (리필 되나요?, “Can I get a refill?”).

At many Korean barbecue restaurants, customers grill the meat themselves. However, many places specializing in galbi, thick cuts, or beef have staff grill it for you. If a staff member places the meat on the grill when you first sit down, it is best to wait. If you are not sure whether you should grill it yourself, ask, “jigwonbuni guwo jusinayo?” (직원분이 구워 주시나요?, “Will a staff member grill it for us?”).

There are usually tongs and scissors on the table. Use the tongs to turn the meat, and the scissors to cut cooked meat into bite-size pieces. Cutting meat with scissors is very common at Korean barbecue restaurants. It is best not to touch raw meat with your chopsticks. Some restaurants use separate tongs for raw meat and cooked meat.

You do not need to flip the meat too often. Turn it after one side has cooked, and once the outside is done, cut it with the scissors. Thin cuts like chadolbagi cook quickly, while thick pork belly or pork neck takes longer. If the heat is too high or there is a lot of smoke, you can ask the staff to adjust the flame.

Ssam (leaf-wrapped bites) is the way of eating meat and seasonings wrapped in leafy greens such as lettuce or perilla leaves. There are dishes centered on ssam, such as Ssam-bap, but at barbecue restaurants, think of it as an accompaniment to the meat.

The basic order is simple. Place one lettuce leaf on your palm, then add one piece of meat. You can add a little rice, or skip it. Add a very small amount of Ssamjang, then add garlic, chili, Spicy Seasoned Scallions, grilled kimchi, or whatever you like. If you make it too big, it will be awkward to eat, so aim for one-bite size.

Ssam is usually eaten in one bite. It is not a serious problem to take several bites, but the sauce may drip. Garlic may be served raw, or you can grill it on the hot plate. Spicy chilies can be hotter than they look, so it is safer to try only a little at first.

Barbecue restaurants commonly serve two main basic sauces. Ssamjang is a thick dipping sauce made by mixing pastes in the fermented soybean paste and gochujang (Korean red chili paste) family. It is salty and may be a little spicy. Gireumjang (sesame oil dip) is sesame oil mixed with salt and pepper, used for dipping pork or beef. Some places also serve pickled onions or a soy sauce dip.

Side dishes vary by restaurant. Napa Cabbage Kimchi, Bean Sprout Salad, Pajeon, garlic, and leafy greens for wraps are common. Kimchi may be eaten as is or placed on the grill. Many people also order Steamed Egg or Doenjang Jjigae with the meal.

If you have allergies, are vegetarian, or follow religious dietary restrictions, it is safest to carry an allergy or vegetarian card in Korean and confirm directly with the restaurant. Marinades, pastes, and side dishes may contain seafood, broth, fermented seafood, or meat-based ingredients. It can be hard to tell by appearance, and recipes vary by restaurant.

At Korean barbecue restaurants, many diners order an additional meal dish after eating the meat. The most common choice is Naengmyeon. Naengmyeon is a cold noodle dish, with versions such as brothy Cold Buckwheat Noodles and spicy mixed Bibim Naengmyeon. Many people eat a piece of meat together with the noodles.

Fried Rice is a dish made by stir-frying rice, kimchi, shredded seaweed, and other ingredients on the grill or in a separate pan. Not every barbecue restaurant offers it, so check before ordering. At some places, you need to order fried rice before the grill plate is changed.

Gonggitbap (bowl of rice) is plain white rice served in a small metal bowl. It goes well with stews. Doenjang jjigae is a salty, deeply savory stew, and people often order it during the meat course or at the end. If you are worried about spice, you can ask, “maepji anke ganeunghangayo?” (맵지 않게 가능한가요?, “Can you make it not spicy?”).

The grill is extremely hot. Do not put your hands near it, and be careful of the people beside you when using the tongs and scissors. If there is a lot of smoke, check whether the ventilation hood has been lowered, and ask the staff for help if needed.

Meat is shared food. Everyone grills and shares the meat brought on large plates. If you have an individual plate, move cooked meat onto it as you eat. If you run out of side dishes, some restaurants have a self-service station where you can get more yourself, while others require you to ask the staff.

Many customers drink alcohol with the meal. It is common to order Soju or beer, but you do not have to drink. It is perfectly fine to have only water or soft drinks. Payment is usually made at the counter after the meal. Tell them your table number, or simply go where the staff directs you.